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60 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2018
functional by design
Deli/Sandwich Stations
Abundant variations and customization keep sandwiches a mainstay.
By Dana Tanyeri
E
veryone, from seniors to 7-year-
olds, loves a well-made sandwich.
It remains a popular go-to item
for many. In fact, nearly half of
all consumers report they ate a sandwich
"in the past day," according to the 2017
Sandwiches Keynote Report from research
firm Datassential. Many people reported
eating sandwiches several times a week.
With nearly 70 percent of restaurants
across the country offering sandwiches,
according to the Datassential report, they
are a well-entrenched menu staple. And,
despite their conceptual simplicity, sand-
wiches offer virtually limitless opportuni-
ties for innovation and differentiation
from concept to concept and customer to
customer.
More than two-thirds of all sandwiches
purchased at restaurants are either complete-
ly custom made or modified from an existing
menu item, according to Datassential. In fact,
more than a third of consumers say they
choose sandwiches over other foods for
customization purposes.
Sandwich Satisfaction
For deli and sandwich concept operators,
satisfying demands for interesting, custom-
izable sandwiches that are freshly prepared
and served quickly requires thoughtful
design of prep and assembly areas.
Terry Pellegrino, a principal at
Minneapolis-based design consultancy
Rippe Associates, notes that most deli/
sandwich operations fall into one of two
primary types: QSR-style assembly lines,
from which customers can pick and choose
ingredients to completely customize their
sandwiches, and operations set up to produce
chef-developed sandwiches that guests can
modify somewhat to suit their personal tastes.
"In the case of a college campus or
healthcare dining facility with multiple
venues, I encourage clients to offer both
types," Pellegrino says. "Each has its
benefits and each style influences how we
organize those stations."
Both, however, increasingly rely on a mix
of both hot and cold sandwich options. Hot
sandwiches make delis and sandwich stations
more universally popular year-round, while
cold sandwiches suit the growing demands
for takeout, grab and go, delivery and cater-
ing. As such, says Pellegrino, "We have to
figure out ways to incorporate hot sandwich
equipment and make procedures fit into the
flow of these stations."
That flow centers on enabling seamless,
efficient sandwich assembly from the point of
purchase down the line to the point of delivery
to the customer. Many traditional sandwich
station designs feature a customer-facing as-
sembly line, with fresh ingredients on display,
supported by a back counter that stages heat-
ing equipment such as steamers, toasters and
panini grills.
Photo courtesy of Rippe Associates. Photo by
Lee Thomas Photography